BEST Snickerdoodle Cookies Recipe

This classic Snickerdoodle cookie recipe delivers perfectly soft, chewy cookies with that signature crackly top and warm cinnamon-sugar coating. The cream of tartar gives these cookies their distinctive tangy flavor that sets them apart from regular sugar cookies. With just 20 minutes from start to finish, these crowd-pleasing cookies are the perfect sweet treat any day of the week!

Why You’ll Love This Recipe

• Perfect Texture: These cookies have crisp edges with soft, chewy centers that practically melt in your mouth.
• Simple Ingredients: You probably have everything you need in your pantry already – no special shopping trip required.
• Quick Preparation: The dough comes together in minutes, and you’ll have warm cookies in your hands in less than half an hour.
• Crowd-Pleaser: These cookies consistently earn rave reviews from both kids and adults – there’s something nostalgic about that cinnamon-sugar flavor that everyone loves.
• Versatile Size Options: Make them small for a crowd or jumbo-sized for a special treat – the recipe adjusts beautifully.

this Recipe

Ingredients You’ll Need

• Butter: Creates a rich base for the cookies. Make sure it’s softened but not melted for the perfect creamy texture.
• Granulated Sugar: Sweetens the cookies and helps create those lovely cracks on top as they bake.
• Egg: Binds everything together and adds moisture to keep the cookies soft.
• Baking Soda: Provides the right amount of lift so your cookies aren’t flat.
• Salt: Enhances all the flavors and balances the sweetness.
• Cream of Tartar: The secret ingredient! This is what gives Snickerdoodles their distinctive tangy flavor and chewy texture.
• Vanilla Extract: Adds depth and warmth to the flavor profile.
• All-Purpose Flour: The foundation of our cookies – it provides structure without making them too dense.
• Cinnamon and Sugar (for coating): The signature finish that makes a Snickerdoodle a Snickerdoodle!

Variations

Flavor Twists

• Spiced Snickerdoodles: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a complex flavor profile.
• Chocolate Snickerdoodles: Fold in 1/2 cup mini chocolate chips to the dough for a chocolatey surprise.
• Brown Butter Snickerdoodles: Brown the butter before creaming with sugar for a nutty, caramelized flavor.

Dietary Adaptations

• Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
• Vegan: Replace butter with plant-based butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Seasonal Variations

• Fall Spice: Add pumpkin pie spice to the cinnamon-sugar coating for an autumn twist.
• Holiday Version: Add a bit of finely crushed peppermint to the cinnamon-sugar for a festive touch.

How to Make the Best Snickerdoodle Cookies

Step 1: Prepare Your Equipment

Preheat your oven to 350°F and line two cookie sheets with silicone baking mats or parchment paper to prevent sticking.

Step 2: Cream Butter and Sugar

In your stand mixer bowl (or a large bowl with a hand mixer), beat the softened butter and granulated sugar until light and fluffy, about one minute. This incorporates air into the dough for a better texture.

Step 3: Add Wet Ingredients and Leaveners

Add the egg and vanilla extract, mixing until completely incorporated. Then mix in the baking soda, cream of tartar, and salt until well combined.

Step 4: Add Flour

Gradually add the flour and mix just until a soft dough forms. Be careful not to overmix at this stage or your cookies may become tough.

Step 5: Prepare Cinnamon-Sugar Coating

In a small bowl, whisk together the granulated sugar and ground cinnamon until evenly mixed.

Step 6: Shape and Coat Cookies

Scoop 2-tablespoon portions of dough and roll between your palms to form balls. Roll each ball in the cinnamon-sugar mixture until completely coated, then place on your prepared cookie sheets, leaving about 2 inches between each cookie.

Step 7: Bake to Perfection

Bake for 10-13 minutes until the tops are crackled and the cookies have just lost their glossy appearance. For the best texture, it’s better to slightly underbake than overbake.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely (if you can wait that long!).

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your butter and egg are at room temperature for the smoothest dough.
• Don’t Flatten the Dough Balls: They’ll spread naturally in the oven, creating that perfect crackly top.
• Watch the Bake Time Carefully: The sweet spot for soft, chewy Snickerdoodles is when they’re just set and have lost their sheen. Even a minute too long can make them crispy rather than chewy.
• Chill for Thicker Cookies: If you prefer thicker cookies that spread less, chill the dough for 30 minutes before baking.
• Fresh Spices Matter: Make sure your cinnamon is fresh and fragrant for the best flavor in the coating.
• Size Consistency: Use a cookie scoop to ensure all your cookies are the same size for even baking.

How to Serve

These versatile cookies can be enjoyed in countless ways:

Simple Servings

• Serve warm with a tall glass of cold milk for the ultimate comfort snack.
• Pair with hot coffee or tea for an afternoon pick-me-up.

Elevated Presentations

• Make mini ice cream sandwiches by placing a small scoop of vanilla ice cream between two cookies.
• Crumble over vanilla pudding or custard for a quick dessert.

Gift Giving

• Stack in a clear cellophane bag tied with ribbon for a homemade gift.
• Package in a decorative tin with other cookie varieties for holiday sharing.

Make Ahead and Storage

Storing Leftovers

Store baked cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help keep the cookies soft.

Freezing Cookies

Baked Snickerdoodles freeze beautifully for up to a month. Place in an airtight container with parchment paper between layers to prevent sticking.

Freezing Dough

Roll the dough balls and freeze them on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, roll in cinnamon sugar and add 1-2 minutes to the baking time (no need to thaw).

Reheating

To refresh stored cookies, warm them in the microwave for 10 seconds or in a 300°F oven for 2-3 minutes.

FAQs

Why do my Snickerdoodles go flat when baking?
Flat cookies usually result from butter that’s too soft or warm. Make sure your butter is at cool room temperature, not melting. If your dough feels very soft, refrigerate it for 30 minutes before baking. Also check that your baking soda and cream of tartar are fresh.

Can I make Snickerdoodles without cream of tartar?
While cream of tartar gives Snickerdoodles their characteristic tangy flavor and chewy texture, you can substitute 2 teaspoons of baking powder for both the cream of tartar and baking soda. The cookies will taste more like sugar cookies with cinnamon, but they’ll still be delicious.

How do I know when my Snickerdoodles are done baking?
The perfect Snickerdoodle should look set around the edges, crackly on top, and have just lost its shiny appearance. The centers might look slightly underdone, but they’ll continue cooking from residual heat. For soft, chewy cookies, it’s better to slightly underbake than overbake.

Can I double this Snickerdoodle recipe?
Absolutely! This recipe doubles beautifully without any adjustments. Just make sure your mixing bowl is large enough to handle the volume of ingredients and bake in batches so the cookies have enough space on the baking sheets.

Final Thoughts

There’s something magical about a perfect Snickerdoodle cookie – that irresistible combination of soft, chewy centers, crackly tops, and warm cinnamon spice. This recipe delivers consistently excellent results with minimal effort, making it a staple in my baking repertoire. Whether you’re baking for a special occasion or simply craving something sweet, these cookies are guaranteed to bring smiles. Trust me, once you master this recipe, you’ll find yourself returning to it again and again!

Print